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Tomatoes Stuffed with Mushrooms Recipe

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This recipe for Tomatoes Stuffed with Mushrooms is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 firm tomatoes
1/2 c. butter
1 1/4 lb. fresh mushrooms, sliced
1 c. sour cream
1 T. plus 1 tsp. flour
3 oz. Roquefort cheese, crumbled
1 T. Sherry
1 tsp. snipped fresh parsley
1/4 tsp. dried fine herbes
Salt and pepper
Paprika

Directions:
Directions:
Cut slice from top of each tomato. Scoop out pulp. Set tomatoes upside down on paper towels to drain. Melt butter in large skillet; saute mushrooms until all moisture is gone. Combine sour cream with flour; blend into mushrooms; cook and stir until thick and bubbly. Stir in cheese until smooth. Stir in Sherry, parsley, fine herbes, salt and pepper; cool. Stuff tomatoes loosely with mushroom filling. Sprinkle top with paprika. Bake 375º for 15 minutes or until bubbly. Serve immediately.

 

 

 

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